- 2 pounds fresh Florida lobster tails
- 1/2 cup extra-virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 (28-ounce) can tomato sauce
- 1 cup fish stock
- 1/2 cup parsley leaves, finely chopped
- 1/2 cup white cooking wine
- 1 tablespoon finely chopped Scotch bonnet peppers, optional
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons hot sauce
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 laurel leaf
Clean and wash the fresh Florida lobster tails. Cut your lobster tails into pieces approximately 1 1/2 inches. If you leave the lobster in the shell your Creole will be a lot tastier.
Heat the oil in a large pan over medium-high heat. Stir fry the lobster tails until they become slightly pink. Add the onions and garlic and allow this to cook for a few minutes. Then add your tomato sauce, fish stock, parsley, cooking wine, Scotch bonnet peppers (if you desire added spice), vinegar, hot sauce, salt, pepper and laurel leaf. Cook over low heat for 25 to 30 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.